US85592A - Improvement in the manufacture of corn-flour - Google Patents
Improvement in the manufacture of corn-flour Download PDFInfo
- Publication number
- US85592A US85592A US85592DA US85592A US 85592 A US85592 A US 85592A US 85592D A US85592D A US 85592DA US 85592 A US85592 A US 85592A
- Authority
- US
- United States
- Prior art keywords
- corn
- flour
- manufacture
- improvement
- bran
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 238000004519 manufacturing process Methods 0.000 title description 8
- 240000008042 Zea mays Species 0.000 description 14
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 14
- 235000005822 corn Nutrition 0.000 description 10
- 235000005824 corn Nutrition 0.000 description 10
- 235000013312 flour Nutrition 0.000 description 6
- 235000012054 meals Nutrition 0.000 description 6
- 241000209140 Triticum Species 0.000 description 4
- 230000001070 adhesive Effects 0.000 description 4
- 235000015895 biscuits Nutrition 0.000 description 4
- 235000008429 bread Nutrition 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000002245 particle Substances 0.000 description 4
- 235000021307 wheat Nutrition 0.000 description 4
- 108010068370 Glutens Proteins 0.000 description 2
- 208000008425 Protein Deficiency Diseases 0.000 description 2
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 2
- 239000000853 adhesive Substances 0.000 description 2
- 235000012970 cakes Nutrition 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 230000001427 coherent Effects 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 239000004744 fabric Substances 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 235000009973 maize Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000000149 penetrating Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
Definitions
- Our invention comprehends the production of a new article of manufacture consisting of an admixture of maize or Indian corn with wheat, bran-dustin g, and middling, so called.
- the method of preparation is as follows: The corn is first thoroughly cleaned. It must then be dried; but before it enters the dryingmachine it is submitted to the action of low steam, or steam at about the atmosphere, for the purpose of penetrating the soft oily portion of the corn, to assist in preventing the meal from souring. In so steaming the corn we usually pass it through a current of steam. It is then passed through any suitable graindrying apparatus, to expel every particle of moisture from it.
- the corn is then ground in the usual manner of grinding dried corn.
- the meal thus obtained is then bolted through an extra fine silk-and-wire bolting-cloth, thereby separating the floury portion of the meal from the coarser particles of the same, thus obtaining a fine article of corn-flour having within itself the necessary raising qualities to produce, when baked, light bread, biscuit, or griddlecakes, but lacking the requisite adhesive properties for producing a crust and a gem eral coherent mass, requisite in loaf-bread.
- the middlings and bran-dustings are taken in equal pai ts and mixed with the corn-flour in about the following proportions: Bolted middlings and bran-dustings, one hundred pounds; corn-flour, two hundred pounds.
- the result is a fine article of nutritious flour suitable for bread, biscuit, cake, griddle-cakes, or other forms of cooking-flour.
- Flour composed of corn-flour and bolted middlin gs and bran-dustings, substantially as herein described, as anew article of manufacture.
Description
UNITED STATES PATENT OFFICE.
CHARLES JONES AND WILLIAM STANDING, OF DE SOTO, ILLINOIS.
IMPROVEMENT IN THE MANUFACTURE OF CORN-FLOUR.
Specification forming part of Letters Patent No. 85,592, dated January 5, 1869.
To all whom it may concern:
Be it known that we, CHARLES J oNEs and WILLIAM STANDING, of De Soto, in the county of Jackson and State of Illinois, have invented a new and useful Improvement in Corn-Flour; and we do hereby declare that the following is a full, clear, and exact description thereof, which will enable others skilled in the art to make and use the same.
Our invention comprehends the production of a new article of manufacture consisting of an admixture of maize or Indian corn with wheat, bran-dustin g, and middling, so called.
The method of preparation is as follows: The corn is first thoroughly cleaned. It must then be dried; but before it enters the dryingmachine it is submitted to the action of low steam, or steam at about the atmosphere, for the purpose of penetrating the soft oily portion of the corn, to assist in preventing the meal from souring. In so steaming the corn we usually pass it through a current of steam. It is then passed through any suitable graindrying apparatus, to expel every particle of moisture from it.
The corn is then ground in the usual manner of grinding dried corn. The meal thus obtained is then bolted through an extra fine silk-and-wire bolting-cloth, thereby separating the floury portion of the meal from the coarser particles of the same, thus obtaining a fine article of corn-flour having within itself the necessary raising qualities to produce, when baked, light bread, biscuit, or griddlecakes, but lacking the requisite adhesive properties for producing a crust and a gem eral coherent mass, requisite in loaf-bread. In order to supply this deficiency, we take the middlings and bran-dustings of wheat, as these contain a large quantity of gluten, (which is the adhesive constituent lacking in the corn-flour,) and after regrinding the middling mix the middlings and bran-dustings together and bolt the mixture through a fine boltingeloth, which provides a fine article of flour.
The middlings and bran-dustings are taken in equal pai ts and mixed with the corn-flour in about the following proportions: Bolted middlings and bran-dustings, one hundred pounds; corn-flour, two hundred pounds.
When thoroughly mixed, the result is a fine article of nutritious flour suitable for bread, biscuit, cake, griddle-cakes, or other forms of cooking-flour.
Having thus described our invention, we claim as new and desire to secure by Letters Patent- 1. The process for obtaining corn-flour, substantially as herein describec.
2. Flour composed of corn-flour and bolted middlin gs and bran-dustings, substantially as herein described, as anew article of manufacture.
The above specification of our invention signed by us.
CHARLES JONES.
WILLIAM STANDING.
Witnesses CHARLES M. BRADLEY, J AS. BRADLEY.
Publications (1)
| Publication Number | Publication Date |
|---|---|
| US85592A true US85592A (en) | 1869-01-05 |
Family
ID=2155081
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| US85592D Expired - Lifetime US85592A (en) | Improvement in the manufacture of corn-flour |
Country Status (1)
| Country | Link |
|---|---|
| US (1) | US85592A (en) |
-
0
- US US85592D patent/US85592A/en not_active Expired - Lifetime
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